16

What you're seeing is called chocolate bloom. It doesn't happen because of tempering, it happens in spite of it (or sometimes due to improper tempering). Sugar bloom is pretty straightforward - it happens due to moisture exposure (e.g. condensation) causing dissolution and re-crystalizing of the sugar on top. You can easily check if you have sugar bloom by ...


13

I am sorry, but the accepted answer is incorrect in many details. When chocolate seizes, it is due to a small amount of moisture. Imagine a cup of sugar. It will pour freely. If you add a small amount of water, clumps of the sugar will stick together and stop flowing. Add enough water, and the combination of sugar and water dissolve together, and flow ...


13

It's not. The original consumers of chocolate, the Native Americans, had their chocolate in bitter teas and savory moles. They mainly were after its caffeine effects. We could speculate about the overuse of sweeteners in general, especially among peoples of European descent. Other ingredients like mint, cinnamon, and cardamon come to mind. In the European ...


11

If you can get instant espresso powder (most big grocery stores in the US have it) that's what you want to use. NO WATER, small amounts of water will ruin chocolate, cause it to seize. Just sprinkle some powder in while the chocolate is melting. It will blend right in. If you can't get espresso powder, you can use instant coffee, just be sure that it's a ...


8

I see enough here: Rheological measurements of chocolate quality: non-Newtonian liquid non-ideal plastic behavior time-dependent behavior Thixotropic/non-thixotropic transition To make me think that changing the direction in which you are stirring melted chocolate might easily cause changes in the properties of the melt that take a while to settle down. ...


7

Heating it up in the microwave will temporarily make it runnier, but then it will go back to its original consistency. Here are some ways that may work for you: Add some neutral flavored oil: just a bit though or it will get greasy Add chocolate syrup: chocolate syrup is very runny will thin it out while still keeping the chocolate flavor. Hershey's is ...


6

There are two things to keep in mind while melting chocolate: Keep a low uniform heat I start off the melting process with low to medium heat. Once the chocolate fully melts, I reduce the heat to low and keep gently stirring all the while. If you allow the chocolate to cool, it separates out into non-uniform areas of heat, and the cooler pockets start ...


6

It sounds like the "one correct direction" thing isn't real. However, it's definitely a good idea to stir consistently in one direction, to keep things flowing smoothly (laminar flow) rather than creating turbulence. It's possible that they picked one direction as the standard direction and told everyone to stir that way to make sure it was consistent. But ...


6

Hello @stir_choc and welcome to Seasoned Advice! You really gave us a tough question! I have to admit that I had never heard of this. However after much digging it appears that there is in fact a very scientific explanation for the reason behind this. When I first started researching this, I came up with many results for recipes that gave the instruction ...


6

In the time before electric mixing, chocolate, made by hand, sometimes required the effort of multiple people switching out as they tired, needed to work on some other task, or switched in and out cheaper laborers and experts during less or more critical stages of the process. Mixing chocolate in one direction is important not because there's "one true ...


6

I am scared that the chocolate will stick to the counter top (in plastic) or the sheet pan. Don't do it on the counter top. The best surface would be a silicone mat from a baking store - a smooth one, not the ones that seal an woven steel wool inside and so have a relief pattern. If you don't (yet) have that, plastic foil will do, you'll be able to peel it ...


6

When your chocolate goes grainy it's called "seizing". There are two main reasons for it to seize: Water: water getting into the bowl of the double boiler, either because it wasn't dry in the first place, or because of condensation. Overheating (burning). Unfortunately, once chocolate has seized there aren't reliable ways to re-temper that particular batch....


5

If really want to substitute for that coconut oil in this particular application, you want a pure, relatively flavorless, saturated fat. This will be one that is solid at room temperature. That means commercial shortening, such as the US brand Crisco. Update: cocoa butter itself, of course would be ideal, if you can get it. But, then you would want to ...


5

Will it end up being a (probably delicious) cake? Yes. Will it have the texture of a Victoria sponge? No. The melted chocolate will destroy some of the airiness of the sponge, making it more like a brownie. Instead, I would recommend substituting a few tablespoons of flour for unsweetened cocoa powder. That will give you a chocolate Victoria sponge.


4

What you're missing is solids. 17g of cream (especially when you consider the high percentage of fat in cream in relation to solids) is not going to be enough against 60g of cocoa butter. Where are you from? In the US, milk solids (in the form of dried milk powder) are cheap compared to cocoa butter. Many high quality white chocolate brands do not contain ...


4

After experimentation, here is what we came up with: 1 tsp. of milk (I know you said no milk, but you need the fat in it to keep the Nutella from seizing) 1 TBSP. Nutella Instructions: Heat the tsp. of milk a couple of seconds in a bowl in the microwave - just a couple seconds!! Take a little chunk from the TBSP. of Nutella and stir it into the milk until ...


4

Have you checked your food coloring to make sure it isn't water-based? The addition of any water into chocolate will cause it to seize. You might be better off looking for a powder like this one: https://www.ckproducts.com/categories/276/Powder-Color-Cake-n-Candy Because it's a powder, it won't cause any harmful side effects to your chocolate. They sell it ...


4

As other answers have said, the result will NOT be (3). The chocolate may melt somewhat during baking, but it will solidify again as it cools. How much it sinks will depend on the thickness of the cake batter -- in some cases it may end up on the bottom, and in other cases it may not sink very much. To achieve your desired result (a "semi-liquid state"), ...


4

The cocoa butter in your chocolate melts fully at 43 degrees Celsius (110 F). But it stays liquid until at least 30 degrees C (85 F). The most heat sensitive proteins in an egg white coagulate at around 65 degrees C (145 F), most proteins stay stable until 85 degrees C (185 F). As you shouldn't overheat your chocolate anyway, you have a certain ...


4

Chocolate will stay fresh for weeks or even months if stored correctly. And yes, the spheres will stay as shiny and beautiful as you made them if you store them correctly: in a cool, dark place away from sunlight but not necessarily in the fridge - taking them out will lead to condensation on the surface at rather constant temperature and dry. So in ...


4

A chocolate souffle should be warm and gooey in the middle, if it is solid throughout it has been cooked too long. It sounds like you have it right, I wouldn't change it. If you want to prove it to her do a google image search on chocolate souffle, you'll see what the result should look like.


4

You cannot use sugar unless you do not mind having crunchy sugar crystals. There is no way of sweetening chocolate by adding sugar, even powdered sugar, without a conche. I think if the cacao contents are not too dissimilar, you should be fine. I have got away with 70% seeding 85%, but I cannot tell you whether you could get away with any mix. You can also ...


4

You do not need any milk to melt chocolate. The goal with melting chocolate is to keep it within a range of heat so that it doesn't burn or separate. A bain-marie is a technique where you place a heat-proof bowl over a pot of simmering water to heat the contents of the bowl slowly. If you're melting chocolate for dipping bananas, I would recommend using ...


4

If you want a product that is allergen/intolerance safe and/or compliant to a certain cultural standard - be it political (vegan, vegetarian), dietary (low carb, low fat), or religious (halal, kosher...), one statement of compliance usually does not make it safe to imply another. How ingredients and allergens have to be labelled is very dependent on local ...


3

At Marriott hotel, where I worked for a while, we used similar flakes. Our technique was to add a good splash of boiling water first, incorporate the chocolate flakes by mixing it into a smooth paste (more or less), and only then add hot milk. I guess the idea is that it is much more of a challenge to incorporate a small amount of solid into a large amount ...


3

If you melt tempered chocolate it loses it's tempering completely and you'll need to do it all again. There's no point in pre-tempering chocolate for storage as there's no benefit if you're going to melt and re-use it.


3

If you are very patient, and chop the chocolate into reasonably small pieces (say a 1/2 inch squares), or use chocolate chips, the microwave at low power is extremely effective. I put chocolate in on power level 2 on mine -- it takes several minutes at that low level -- and you should stir several times. I do this in a glass bowl, intentionally, so there ...


3

To save separated chocolate, immediately put in freezer, let it remain for 5 min. Take out and put on double boiler. Heat slowly (low to start and then to low-med heat) while adding about 1/3 cup of heavy cream. When it glistens - take off and pour ganache immediately


3

From your comment: I dip the bars into melted chocolates and roll, using a fork. If you want to coat something in chocolate, you typically need much more chocolate than you expect. The height of the chocolate should be high enough to submerge the praline or bar without rolling, otherwise you start to loose material - as you noticed. Simply dip, lift out (...


3

The aren't coated, but the chocolate is mixed with hardeners. Things like xanthan gum, gum Arabic, corn starch, bees wax, etc. These let the chocolate harden and polish a little better.


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